If you’ve got a handful of key Japanese staple ingredients in your refrigerator, try making this very savory, very simple recipe for sablefish stewed in miso broth. The finished dish features a delicious mix of textures — buttery flakes of fish, crispy skin, and a gravy-like broth that’s perfect for spooning over a bowl of steamed rice. It’s Japanese-inspired comfort food, featuring wild-caught fish.
For an even simpler miso sablefish meal, check out a 3-ingredient recipe for Broiled Miso Sablefish.
Notes on Miso Gravy
This recipe reduces stock and miso paste into a slightly thickened sauce that can be enjoyed like a thin gravy. To make this miso gravy, you have a few options in terms of what base you want to use. Veggie stock (either homemade or store-bought) is the most basic option. Alternatively, using spot prawn stock as the base of this dish will add a prawny nuance to the meal.
For an even more Japanese take on this recipe, you can use dashi, an umami-rich stock made from dried kombu and dried bonito flakes. Both kombu (a type of seaweed) and bonito (a type of fish) can easily be found at your local Japanese grocery store. You’ll need to make about 2 cups of dashi for this recipe.
How to make homemade dashi (2 cups):
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Soak 5 grams for dried kombu in a pot filled with 2 cups water for 30 minutes. Over the course of 15 minutes, gently bring water to a simmer.
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Then, stir in dried bonito flakes and simmer for 2 more minutes. Remove from heat, cover, and allow to steep for 15 additional minutes.
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Strain, then use in place of stock.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.